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side view of a slice of gluten free pumpkin cake with cream cheese frosting sprinkled with ground cinnamon on white parchment paper other pumpkin cake slices in the background
Moist gluten free pumpkin cake with smooth cream cheese frosting is perfectly spiced and so simple to make in one bowl.

Among the pumpkin pies and PSLs I decided I needed to make something pumpkin-y yet fluffy.

I really wanted a traditional pumpkin cake that is moist yet soft and fluffy – and of course I had to pair it with my favorite silky smooth cream cheese frosting.

Pumpkin and cream cheese just go hand in hand, you know?

So, I made this pumpkin cake which is perfectly spiced, amazingly pumpkin-y without being soggy, and has my favorite kind of cake texture – moist, fluffy, and satisfying.

close up image of a fork with a bite of pumpkin cake with cream cheese frosting

Ingredients for Gluten Free Pumpkin Cake:

How to make Gluten Free Pumpkin Cake:

It’s really simple to make this gluten free pumpkin cake with easy pantry staples!

First, whisk together the melted butter, coconut sugar, pumpkin puree, eggs, agave nectar, and vanilla.

Once smooth, add in the almond flour, baking powder, spices, and salt. Whisk again until combined!

Line an 8×8 square pan with parchment paper and spray with your favorite cookie spray for good measure.

Transfer the batter to the pan and spread it out in an even layer. Bake for about 25 – 27 minutes until the center is set. Allow to cool completely before frosting it.

  • glass bowl with cream cheese frosting being whipped by an electric mixer
  • Spatula spreading out cream cheese frosting on top of a gluten free pumpkin cake on white parchment paper

Ingredients to make cream cheese frosting:

  • cream cheese
  • unsalted butter
  • agave nectar
  • vanilla extract
  • salt

How to make cream cheese frosting:

Its so simple! Make sure your cream cheese and butter are softened. Set it out at room temp for an hour before you’re planning on making the frosting.

If you’re in a pinch, you can microwave it for about 30 seconds but you definitely don’t want it to get hot or melty.

Use your electric mixer to mix on high for about 1 minute. Add in the agave nectar and vanilla and mix on high again until smooth.

  • side view of a pumpkin cake with cream cheese frosting and cinnamon sprinkled on top on white parchment paper
  • overhead view of pumpkin cake with cream cheese icing with cinnamon sprinkled on top on top of white parchment paper

Other pumpkin recipes you’ll love:

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side view of pumpkin cake with cream cheese frosting and cinnamon sprinkled on top

Gluten Free Moist Pumpkin Cake

★★★★★ 5 from 3 reviews
  • Author: Lindsay Grimes Freedman
  • Prep Time: 10 min
  • Cook Time: 27 min
  • Total Time: 37 min
  • Yield: 1 cake 1x
  • Category: dessert
  • Method: baking
  • Cuisine: pumpkin
  • Diet: Gluten Free
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Ingredients

Pumpkin Cake:

  • 1/2 cup unsalted butter, melted
  • 1/2 cup coconut sugar
  • 1/2 cup pumpkin puree
  • 2 tablespoons agave nectar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cup blanched almond flour
  • 1 tablespoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt

Cream Cheese Frosting:

  • 8 oz. plain cream cheese
  • 1/2 cup unsalted butter
  • 1/4 cup agave nectar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350F.
  2. In a large bowl, whisk together the melted butter, coconut sugar, pumpkin puree, agave nectar, eggs, and vanilla. 
  3. Once combined, add the almond flour, pumpkin spice, baking powder, cinnamon, ginger, and salt. 
  4. Whisk again until combined. 
  5. Line an 8×8 square pan with parchment paper and spray with your favorite neutral cooking spray (I use coconut oil).
  6. Transfer the batter to the pan and use a rubber spatula to spread the batter out in an even layer. 
  7. Bake for 25 – 27 minutes until the top is golden brown and the center is set. 
  8. After about 10 minutes of cooling, slide a knife around the edges of the cake and pull up the cake with the parchment paper and place it on a cooling rack. 
  9. Allow the cake to come to room temperature before you start the frosting.  
  10. Once the cake is completely cooled, make your cream cheese frosting.
  11. Make sure your cream cheese and butter are softened. Set them out at room temp for an hour before you’re planning on making the frosting. If you’re in a pinch, you can microwave it for about 30 seconds but you definitely don’t want it to get hot or melty.

  12. Place the cream cheese and butter in a medium bowl.

  13. Use an electric mixer to mix the cream cheese and butter on high for about 1 minute.
  14. Add in the agave nectar and vanilla and mix on high again until smooth.
  15. Spread the frosting out on the cake in an even layer. 
  16. Sprinkle the top with some ground cinnamon or pumpkin pie spice. 
  17. Cut into 9 squares.
  18. Serve immediately or you can chill the cake for the cream cheese frosting to set a bit.

Nutrition

  • Serving Size: 1 slice
  • Calories: 439
  • Sugar: 22.1g
  • Sodium: 397mg
  • Fat: 36.2g
  • Saturated Fat: 21.5g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 26.7g
  • Fiber: 1.2g
  • Protein: 6.2g
  • Cholesterol: 126mg

Keywords: pumpkin cake, cream cheese frosting, cream cheese icing, pumpkin spice cake, gluten free pumpkin cake

side view of gluten free pumpkin cake with cream cheese frosting with cinnamon sprinkled on top on white parchment paper